As seen on "Lit with Chuck Bennet and Chef Bobby" and seasoned with The BOLD Collection by Chef Will Coleman -- CLICK HERE TO ORDER
With the warm weather approaching us, we all want to enjoy fresh, light, and easy meals. These shrimp tacos are based on a classic summer staple, seasoned with the spices from Chef Will Coleman’s newest collection, BOLD. Also, topped off with a fresh vegetable slaw, and all wrapped together with lettuce leaves. There's no better way to kick off the warm weather than to enjoy a fresh and healthy meal, that can be made within minutes.
Serves 4 People | 10 minutes- prep time | 5 minutes- cooking time | 15 minutes - total time
1 head of lettuce, leaves separated
1 jicama, peeled and julienned
½ red onions, thinly sliced
2 ears of fresh corn, kernels removed
2 limes, juiced
2 clementines, juiced
¼ cup apple cider
1 pound jumbo shrimp, peeled, deveined, and tails removed
2 tablespoon olive oil, divided
1 tablespoon Saturday Morning’s from the BOLD Collection
Cilantro, for garnish (optional)
In a large bowl, combine together the jicama, red onions, corn kernels, the juice from one lime and clementine, one tablespoon of olive, and the apple cider vinegar. Toss everything together and set aside.
Place a pan on the stove, over medium heat, then add one tablespoon of olive oil. Add in the shrimp and season with the Saturday Morning’s Spice. Toss together for a minute or until the pink begins to become a pink color. Now, add the juice from one clementine and lime. Continue to toss the shrimp together until it is fully cooked.
Finally, place the cooked shrimp into each the leaf of lettuce and top off with the slaw.If you choose, garnish with cilantro and serve.